COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

i TEMPORARY FOOD VENDOR'S APPLICATION All food vendors(both for profit and non-profit) are required to return a signed and completed copy of this checklist to the festival coordinator three(3)weeks prior to this event. i 1 1.Name of Event: Mountainview food truck event Date(s): april 12th + 26th . I 2. The following is information about my organization/business: i Name of organization/business: Fair Game inc 5018 Sky Parkway, Sacramento, CA, 95823 Address: i Phone: ( 916)583-3475 Alternate: ( ) 3. List food to be sold or given to the public: lee Cream, Mini Donuts, Frozen I emonade Baked Goods , I 4. 1 am providing food that is NOT prepared at home: N]Yes ❑ No All food is prepared on-site or is from approved commercial facilities: K]Yes ❑ No i Name of facility: Fair Game Inc Phone: j ) 916 583-3475 Address of facility:3951 Development drive unit 7 Sacramento, CA, 95838 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) ❑ A booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, clean tarps and srt666wood are acceptable) and constructed to separate food and food preparation areas from the public. t �] Other(specify): Food truck i Note: The only operations not required-to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. 6. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: g]Approved bottled water. ® On-site hose bib that is connected to a potable water source. ❑ Other(specify): 7. Electricity is provided for my booth's use: ❑Yes:] No Not needed, truck mounted generator 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation: KI Yes❑ No 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: ❑ camp stove ❑ Sterno&hotel trays No food requiring hot hold ❑ Double steamer ❑ Steam table&lids E ❑ Electric stove top Other(specify) Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, vegetables, potato salad, eggs,and dairy products. i EHD 16-02 Page 7 of 11 TEMP EVENT APP 08!01116